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vegan carrot soup with coconut lime drizzle

3.21.2014

Note: This post was previously published as a part of my freelance work here

Carrots can be found in season almost year-round. Most
people get tired of the classic ways to eat them, so today I want to suggest
one of my favorites: pureed. When carrots are all mashed up, they make great
soups. This particular recipe takes an Asian spin with cilantro, lime, and
coconut. After you’ve downed it you’ll be packed with good nutrients, and full
enough to get through the afternoon.

Ingredients:

Soup:

-
2 Cups Carrots, Chopped

-
2 Celery Stalks, Chopped

-
1 Yellow Onion, Chopped

-
¼ tsp Saffron Threads

-
1 Tbs Curry Powder

-
1 ½ Cans Coconut Milk

-
10 Cilantro Sprigs

-
1 Tbs Coconut Oil

Drizzle:

-
½ Can Coconut Milk

-
Juice from 1 Lime

Directions:

1.
Melt coconut oil in a large pot. Add carrots & onion to cook, stirring
every few minutes.

2.
After 15 minutes, or once carrots are almost fully
cooked, add celery for 5 more minutes.

3.
Stir in saffron and curry powder, and sauté for
another 3 minutes.

4.
Add coconut milk. Stir & let simmer.

5.
After 10 minutes, kill the flame and let the
soup sit.

6.
While the soup is cooling, squeeze juice from
one lime into your ½ can of coconut milk. Mix it up with a fork & set
aside.

7.
Using an immersion or regular blender, puree the
soup mixture. Add the cilantro sprigs right at the very end, so that they get
chopped up, but are not sitting in the heat for long.

8.
To serve, garnish with coconut lime drizzle
& a few pieces cilantro.